Strawberry-Rhubarb Crisp
- Reviews 9
Ready In: 27 mins
Serves: 6
Yields: 6
Ingredients
FOR THE FILLING
- 1⁄4 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 3⁄4-2 cups sliced trimmed rhubarb (1/2 inch)
- 1 pint strawberry, hulled and halved
- 1 tablespoon finely chopped candied ginger (optional)
FOR THE TOPPING
- 1⁄2 cup packed light brown sugar
- 1⁄2 cup all-purpose flour
- 1⁄2 cup quick-cooking oatmeal (non instant )
- 1⁄4 cup cold unsalted butter, cut into small pieces
- plain yogurt or softly whipped cream
Directions
- Lightly butter a microwave-safe 10-inch glass pie plate.
- In a separate bowl, combine the sugar, and flour until blended.
- Add the rhubarb, strawberries, and candied ginger, if using, and toss to blend.
- Spread in an even layer in the prepared pie plate.
- In a large bowl, combine the brown sugar, flour, and oatmeal.
- Work in the butter with a fork until the mixture formscoarse crumbs.
- Sprinkle the mixture evenly over the fruit.
- Microwave uncovered on high power for 8 minutes.
- Turn the dish 1/2 turn and microwave 8-9 minutes longer, oor until the fruit is thickened and bubbly and the topping is crisp.
- Cool slightly before serving.
- Top each serving with a spoon of yogurt.
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